We recently ate at the Restaurant Villa Vauban in Dijon. I can thoroughly recommend this establishment.
The food was excellent. it was not up to the presentation standards of a Michelin starred restaurant, but what the hell; flavour and good cooking is what is important to my wife and me. My main course was a Pave steak, and it was cooked perfectly - rare. It is extremely difficult to cook and season a steak perfectly: it is not as easy as it would seem.
We had eight people in our party and everyone ordered something different for a main course and everyone was satisfied. The staff coordinated the delivery to our table with aplomb.
The service was courteous but it was not over the top. Six of our party were English speakers only but that was no problem for the staff.
The wine card was extensive and if we had wanted then we could have really drained our wallets on top class Burgundy red and whites. We settled for less exalted wines which still went very well with our meal; there was something for everyone but, mainly, from Burgundy of course.
http://www.restaurant-villavauban.com/restaurant-dijon-restaurant-cote-dor/?mod=actu&cat=carte
We ended up having a superb meal at a reasonable price in the centre of one of France's most renowned cities. What more could we ask for?
https://about-france.com/cities/dijon.htm
Tuesday, 5 November 2019
Tuesday, 10 September 2019
A couple of great Champagnes from Merrey Sur Arce
We recently visited our family in Troyes and on consecutive evenings we drank two excellent Champagnes from Merrey-sur-Arce with our evening meals.
Troyes and Merrey-sur-Arce are in the Aube region of France. You cannot visit Troyes to see friends or family without being offered some Champagne from the Aube region. Troyes was the ancient capital of Champagne, and the centre of the town is built in the shape of a Champagne cork.
https://www.francetoday.com/travel/rainbows_in_champagne/
https://www.larvf.com/,vin-montgueux-ile-craie-champagne-terroir-aubois,4511514.asp
Troyes itself has neighbouring vineyards on the Montgueux slopes. Montgueux produces some fine Champagne but our family seem to turn their noses up at it. They prefer the Champagnes from the Côte de Bar about 40 Kilometers further South.The soil in Montgueux is a mixture of chalk and limestone based clay. The Champagne is produced mainly from the Chardonnay grape.
Merrey-sur-Arce is located near Bar-sur-Seine in the Aube. The village is situated on the river Arce, and the river Seine flows nearby. It is a small village with just over 300 inhabitants. The soils here are Kinmmeridgian and they are limestone rather than chalk based. The terroir here is more akin to the Northern Burgundy region than to the chalk based terroir on the Montagne de Reims, much further north. Chablis and Tonnerre in Burgundy are not far away. The Champagne from the Aube tastes different to the more famous Champagne produced next to Reims and Epernay. You might think that you have never drunk Champagne from the Aube, but you almost certainly have because Champagne from the Aube is shipped much further north to be blended into the House champagnes of the famous brand names.
https://winefolly.com/review/hottest-champagne-region-cote-des-bar/
Most of the Champagne makers of Merrey-sur-Arce grow their own grapes and make their own Champagne and each has their own individual style. Merrey-sur-Arce has around 130,000 Ha of Champagne grapes planted. Over 100,00 Ha is planted with pinot noir and the rest with pinot meunier and chardonnay.
One night we drank Nicolas van Belle non-vintage Blanc de Noirs. This Champagne is made exclusively from the pinot noir grape. Nicholas van Belle is a grower-maker: his is a soft Champagne with a fruity flavour and for me it tastes stronger than Champagne made from Chardonnay. It is gorgeous. I feel that the Champagnes from the Côte de Bar are less acidic than the Champagnes from the grower-makers much further north, and for this reason they are easier on my stomach if I drink too much. It is easy for me to drink too much Champagne as it is my favourite wine.
http://bacchus-club.over-blog.fr/article-28615395.html
The next night we drank Champagne Lacroix-Triaulaire, le Biographe, non-vintage. This wine is producced from a blend of pinot noir, pinot meunier and chardonnay grapes. It has the taste of the region plus a style of its own. It has a fruity and savoury taste and it is elegant. The hallmark of a good wine comes from its identification with its region but with a style of its own. this too is a gorgeous wine.
https://www.xtrawine.com/en/wines/lacroix-triaulaire-champagne-brut-la-biographe/p13277
So there you have it; two classic examples of Champagne which have a taste of the region mixed with a style of their own. These Champagnes represent excellent value for money: they can be sipped as an aperitif, they can be drunk with light starters and light main courses and can be drunk with a dessert. What more can you ask for. If ever you are in Troyes, find your way to the local vineyards and get ready to be impressed by the finest sparkling wines in the world.
Troyes and Merrey-sur-Arce are in the Aube region of France. You cannot visit Troyes to see friends or family without being offered some Champagne from the Aube region. Troyes was the ancient capital of Champagne, and the centre of the town is built in the shape of a Champagne cork.
https://www.francetoday.com/travel/rainbows_in_champagne/
https://www.larvf.com/,vin-montgueux-ile-craie-champagne-terroir-aubois,4511514.asp
Troyes itself has neighbouring vineyards on the Montgueux slopes. Montgueux produces some fine Champagne but our family seem to turn their noses up at it. They prefer the Champagnes from the Côte de Bar about 40 Kilometers further South.The soil in Montgueux is a mixture of chalk and limestone based clay. The Champagne is produced mainly from the Chardonnay grape.
Merrey-sur-Arce is located near Bar-sur-Seine in the Aube. The village is situated on the river Arce, and the river Seine flows nearby. It is a small village with just over 300 inhabitants. The soils here are Kinmmeridgian and they are limestone rather than chalk based. The terroir here is more akin to the Northern Burgundy region than to the chalk based terroir on the Montagne de Reims, much further north. Chablis and Tonnerre in Burgundy are not far away. The Champagne from the Aube tastes different to the more famous Champagne produced next to Reims and Epernay. You might think that you have never drunk Champagne from the Aube, but you almost certainly have because Champagne from the Aube is shipped much further north to be blended into the House champagnes of the famous brand names.
https://winefolly.com/review/hottest-champagne-region-cote-des-bar/
Most of the Champagne makers of Merrey-sur-Arce grow their own grapes and make their own Champagne and each has their own individual style. Merrey-sur-Arce has around 130,000 Ha of Champagne grapes planted. Over 100,00 Ha is planted with pinot noir and the rest with pinot meunier and chardonnay.
One night we drank Nicolas van Belle non-vintage Blanc de Noirs. This Champagne is made exclusively from the pinot noir grape. Nicholas van Belle is a grower-maker: his is a soft Champagne with a fruity flavour and for me it tastes stronger than Champagne made from Chardonnay. It is gorgeous. I feel that the Champagnes from the Côte de Bar are less acidic than the Champagnes from the grower-makers much further north, and for this reason they are easier on my stomach if I drink too much. It is easy for me to drink too much Champagne as it is my favourite wine.
http://bacchus-club.over-blog.fr/article-28615395.html
The next night we drank Champagne Lacroix-Triaulaire, le Biographe, non-vintage. This wine is producced from a blend of pinot noir, pinot meunier and chardonnay grapes. It has the taste of the region plus a style of its own. It has a fruity and savoury taste and it is elegant. The hallmark of a good wine comes from its identification with its region but with a style of its own. this too is a gorgeous wine.
https://www.xtrawine.com/en/wines/lacroix-triaulaire-champagne-brut-la-biographe/p13277
So there you have it; two classic examples of Champagne which have a taste of the region mixed with a style of their own. These Champagnes represent excellent value for money: they can be sipped as an aperitif, they can be drunk with light starters and light main courses and can be drunk with a dessert. What more can you ask for. If ever you are in Troyes, find your way to the local vineyards and get ready to be impressed by the finest sparkling wines in the world.
Monday, 19 August 2019
It's that corked wine again and again
In my last blog I promised to report back on my efforts to remove the taste of corked wine from the glass. The theory goes that you can dip a sheet of cling film into a jug of the tainted wine and stir it around for a few minutes. The TCA chemicals that taint the wine will then stick to the cling film and you will be able to taste the wine without the cork taint.
I did this with my contaminated wine. I took one sniff of the wine and realised that it didn't work. I asked my wife to sniff the wine and she thought that the process had worked. Ten minutes later she concluded that the experiment did not work and we poured the wine down the drain.
We had a bottle of the same wine and vintage in reserve: we opened the bottle and the wine was superb with roast lamb, fresh peas and Ile Noirmoutier Lady Christl potatoes. I must say that the Lady Christl potatoes were excellent and almost as good as the Pembrokeshire new potatoes that I picked as a boy, in South West Wales. Pembrokeshire early potatoes are treat not to be missed and are available from late May, they are best eaten steamed or boiled until they are just soft. They are good enough to be eaten on their own with some welsh salted butter and better still with Sewin, if you can find it ,but beware of poachers as the species is rare and protected.
https://www.greatbritishchefs.com/features/pembrokeshire-early-potatoes
https://www.walesonline.co.uk/news/wales-news/sewin-gets-more-elusive-rivers-1857181
https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/808045/protected-food-name-wwcc-sewin-spec.pdf
The island of Noirmoutier is situated in the Vendée region of France on the bay of Biscay and just south of the Brittany peninsular. It's most celebrated agricultural product is the Bonnotte potato which is not cheap.
https://fr.wikipedia.org/wiki/Bonnotte_de_Noirmoutier
https://www.ile-noirmoutier.com/en/savourer/nos-produits-locaux/potatoes-noirmoutier-island.html
https://www.vendee-tourisme.com/vacances/l-ile-de-noirmoutier/
I did this with my contaminated wine. I took one sniff of the wine and realised that it didn't work. I asked my wife to sniff the wine and she thought that the process had worked. Ten minutes later she concluded that the experiment did not work and we poured the wine down the drain.
We had a bottle of the same wine and vintage in reserve: we opened the bottle and the wine was superb with roast lamb, fresh peas and Ile Noirmoutier Lady Christl potatoes. I must say that the Lady Christl potatoes were excellent and almost as good as the Pembrokeshire new potatoes that I picked as a boy, in South West Wales. Pembrokeshire early potatoes are treat not to be missed and are available from late May, they are best eaten steamed or boiled until they are just soft. They are good enough to be eaten on their own with some welsh salted butter and better still with Sewin, if you can find it ,but beware of poachers as the species is rare and protected.
https://www.greatbritishchefs.com/features/pembrokeshire-early-potatoes
https://www.walesonline.co.uk/news/wales-news/sewin-gets-more-elusive-rivers-1857181
https://assets.publishing.service.gov.uk/government/uploads/system/uploads/attachment_data/file/808045/protected-food-name-wwcc-sewin-spec.pdf
The island of Noirmoutier is situated in the Vendée region of France on the bay of Biscay and just south of the Brittany peninsular. It's most celebrated agricultural product is the Bonnotte potato which is not cheap.
https://fr.wikipedia.org/wiki/Bonnotte_de_Noirmoutier
https://www.ile-noirmoutier.com/en/savourer/nos-produits-locaux/potatoes-noirmoutier-island.html
https://www.vendee-tourisme.com/vacances/l-ile-de-noirmoutier/
Monday, 29 July 2019
It's that corked wine again
Last night we opened a bottle of Bordeaux red to go with our evening meal. The wine was ever so slightly corked, meaning that the wine is "contaminated " with either the chemical 2,4,6,trichloroanisole (TCA) or 2,4,6-tribromoanisole (TBA). These two chemicals can ruin the taste of wine by rendering it with the earthy smell of a damp cellar and a taste of damp rotten cardboard. The TCA usually ingresses into the wine through the cork. A cork can be infected with fungal spores which convert chloro-phenolic compounds, used in the winery, to TCA or less commonly to TBA: hence the term corked wine.
Humans are able to taste TCA at levels of parts per trillion; some humans are more sensitive than others. My wife is more sensitive to the smell than me. She is able to smell cork taint from across the table when the cork is pulled. Sometimes I can smell the cork taint on the cork after pulling.
On this particular evening my wife did not smell the cork taint and I did not smell a cork taint until I swirled the glass before drinking it, for some reason my wife did not do this.
This particular wine was not completely ruined by the cork taint and I could taste plenty of fruit in the wine. It was clear that the wine was contaminated at a very low level. Some people, such as my brother-in-law, cannot sense low levels of cork taint, so he would have found the wine perfectly acceptable.
When you are in a restaurant it is best to swirl your wine before you agree that it smells acceptable. The swirling will release the flavour of cork taint. A good wine waiter should smell the cork before serving you the wine to taste. However, in the case of this wine there was no smell off wine taint on the cork, and my wife can confirm this. It would be embarrassing to send back a bottle of wine if you have not been able to smell or taste it has been corked before slugging it back.
It would be unfair to name the wine as we drank another bottle of the the same wine and its 2015 vintage. The wine was perfectly acceptable, in fact it was very good wine and very good value for money.
The cork taint is not just confined to reactions of the cork. It can ingress into to wine from similar chemical transactions when fungal spores in the atmosphere meet choro-phenolic compounds used as sterilising agents for rubber hoses or seals. This is termed systematic contamination. TCA can also be produced when wooden pallets are exposed to fungal spores in the vineyard or transportation. The TCA is then able to penetrate a natural cork to contaminate the wine. It is quite possible that TCA could contaminate a wine that is sealed by a plastic cork or screw cap, I have never experienced this, however.
Any wine sealed with a natural cork could become corked despite the price of the wine. If you open a bottle of wine that is corked you can return it to the supermarket or wine merchant for a refund, You must do this quickly, however. Our wine was bought in France so it is not worth the time and effort to go back for a refund.
Some wine experts claim that you can remove the cork taint by dipping some cling film into the wine and stirring it for some seconds; apparently the polyurethane is able to absorb the TCA or TBA and remove it from the wine.
I have tried this before but it didn't work. I am going to try this again as the TCA is present at very low levels: more of this later.
Modern winery techniques are reducing the incidence of corked wines sealed with natural corks. I like the idea of natural corks produced from oak trees in Portugal. Natural corks are the best method of sealing wines which need to be kept to improve in the bottle over a number of years. They allow oxygen to permeate into the wine in exceptionally small quantities to help age the wines and break down tannin. Of course, too much oxygen will eventually ruin a wine, but some wines can age for 50 years or more, in a cold and dark cellar, to improve the taste.
The use of natural corks also helps with the sustainability of oak forests which cannot be a bad thing.
Humans are able to taste TCA at levels of parts per trillion; some humans are more sensitive than others. My wife is more sensitive to the smell than me. She is able to smell cork taint from across the table when the cork is pulled. Sometimes I can smell the cork taint on the cork after pulling.
On this particular evening my wife did not smell the cork taint and I did not smell a cork taint until I swirled the glass before drinking it, for some reason my wife did not do this.
This particular wine was not completely ruined by the cork taint and I could taste plenty of fruit in the wine. It was clear that the wine was contaminated at a very low level. Some people, such as my brother-in-law, cannot sense low levels of cork taint, so he would have found the wine perfectly acceptable.
When you are in a restaurant it is best to swirl your wine before you agree that it smells acceptable. The swirling will release the flavour of cork taint. A good wine waiter should smell the cork before serving you the wine to taste. However, in the case of this wine there was no smell off wine taint on the cork, and my wife can confirm this. It would be embarrassing to send back a bottle of wine if you have not been able to smell or taste it has been corked before slugging it back.
It would be unfair to name the wine as we drank another bottle of the the same wine and its 2015 vintage. The wine was perfectly acceptable, in fact it was very good wine and very good value for money.
The cork taint is not just confined to reactions of the cork. It can ingress into to wine from similar chemical transactions when fungal spores in the atmosphere meet choro-phenolic compounds used as sterilising agents for rubber hoses or seals. This is termed systematic contamination. TCA can also be produced when wooden pallets are exposed to fungal spores in the vineyard or transportation. The TCA is then able to penetrate a natural cork to contaminate the wine. It is quite possible that TCA could contaminate a wine that is sealed by a plastic cork or screw cap, I have never experienced this, however.
Any wine sealed with a natural cork could become corked despite the price of the wine. If you open a bottle of wine that is corked you can return it to the supermarket or wine merchant for a refund, You must do this quickly, however. Our wine was bought in France so it is not worth the time and effort to go back for a refund.
Some wine experts claim that you can remove the cork taint by dipping some cling film into the wine and stirring it for some seconds; apparently the polyurethane is able to absorb the TCA or TBA and remove it from the wine.
I have tried this before but it didn't work. I am going to try this again as the TCA is present at very low levels: more of this later.
Modern winery techniques are reducing the incidence of corked wines sealed with natural corks. I like the idea of natural corks produced from oak trees in Portugal. Natural corks are the best method of sealing wines which need to be kept to improve in the bottle over a number of years. They allow oxygen to permeate into the wine in exceptionally small quantities to help age the wines and break down tannin. Of course, too much oxygen will eventually ruin a wine, but some wines can age for 50 years or more, in a cold and dark cellar, to improve the taste.
The use of natural corks also helps with the sustainability of oak forests which cannot be a bad thing.
Thursday, 4 July 2019
The heatwave and the Vineyard
Phew, it was hot in Southern France in June. The canicule broke records. 45.9 degrees Celcius was the highest temperature ever recorded in France. This is another sign of dangerous climate change although scientists are reluctant to claim that such a canicule can be directly attributed to climate change. The French government was well prepared this time to protect human life and fortunately the calamity of 2003 was avoided. In 2003 over 14,000 deaths were attributed to the heatwave in France.
https://en.wikipedia.org/wiki/2003_European_heat_wave
The heatwave in June devastated some of the vineyards in Southern France. Some growers lost 50% of their crop. Growers often use sulphur in the vineyard to protect the vines from mildew. If there is a heatwave the residual sulphur combines with the heat to dry out the leaves and fruit of the vines. However, some growers did not use sulphur this year and their vines were still destroyed. Some growers recorded 60 degree temperatures locally. Remember the recorded temperatures of 45 degrees C were shade temperatures. Vines are always exposed to the sun for good reason.
The temperatures reached in some vineyards were exacerbated by pebbles and small rocks which absorbed the heat and reflected it back to the vines. This process helps the vines to grow when temperatures cool down but of course when the air gets too hot the reflected heat damages the vines further.
The training of the vines helps to ameliorate the effects of heatwaves and some growers did not top and trim the foliage to the usual extent.
Some growers, in the far south of France, are now despairing for the future of their vineyards. This is a strong wake up call. Climate change could really be dangerous for all of us and our farms and vineyards.
Other growers further north, in Bordeaux, have been rejoicing about the hot weather - in a few years they may be suffering from the same problems of heatwaves - so watch out.
Human beings have been on the planet for thousands of years and have lived more less in harmony with nature. It is only in the last 250 years that industrialisation has led to damage to the environment.We had better be careful; the next 250 years could see our very existence on Earth being put into jeopardy as a result of our very own actions.
https://www.connexionfrance.com/French-news/French-vineyards-burned-in-intense-heatwave-damage-during-canicule-say-local-winemakers
https://www.francebleu.fr/infos/economie-social/la-canicule-provoque-une-catastrophe-dans-le-vignoble-des-pyrenees-orientales-1561989995
https://en.wikipedia.org/wiki/2003_European_heat_wave
The heatwave in June devastated some of the vineyards in Southern France. Some growers lost 50% of their crop. Growers often use sulphur in the vineyard to protect the vines from mildew. If there is a heatwave the residual sulphur combines with the heat to dry out the leaves and fruit of the vines. However, some growers did not use sulphur this year and their vines were still destroyed. Some growers recorded 60 degree temperatures locally. Remember the recorded temperatures of 45 degrees C were shade temperatures. Vines are always exposed to the sun for good reason.
The temperatures reached in some vineyards were exacerbated by pebbles and small rocks which absorbed the heat and reflected it back to the vines. This process helps the vines to grow when temperatures cool down but of course when the air gets too hot the reflected heat damages the vines further.
The training of the vines helps to ameliorate the effects of heatwaves and some growers did not top and trim the foliage to the usual extent.
Some growers, in the far south of France, are now despairing for the future of their vineyards. This is a strong wake up call. Climate change could really be dangerous for all of us and our farms and vineyards.
Other growers further north, in Bordeaux, have been rejoicing about the hot weather - in a few years they may be suffering from the same problems of heatwaves - so watch out.
Human beings have been on the planet for thousands of years and have lived more less in harmony with nature. It is only in the last 250 years that industrialisation has led to damage to the environment.We had better be careful; the next 250 years could see our very existence on Earth being put into jeopardy as a result of our very own actions.
https://www.connexionfrance.com/French-news/French-vineyards-burned-in-intense-heatwave-damage-during-canicule-say-local-winemakers
https://www.francebleu.fr/infos/economie-social/la-canicule-provoque-une-catastrophe-dans-le-vignoble-des-pyrenees-orientales-1561989995
Monday, 10 June 2019
Glyphosate in Wine
A recent study in the US discovered that glyphosate was present in 19 out of 20 wines and beers tested. Glyphosate was even found in organic wine. The concentrations of this weedkiller found the beers and wines were very low. The highest concentration was found in a wine at 51.4 parts per billion and the lowest in an organic wine at 4.8 parts per billion. One organic beer was found to have 0 parts per billion.
Glyphosate is so widely used as a weedkiller that it is found in many agricultural products such as oats albeit at very low concentrations. The judgement is out whether low concentrations of glyphosate in the food change are dangerous to our health. It is suspected that farmers and regular domestic users of glyphosate could be damaging there health if they do not take precautions to protect there skin and lungs when using this weedkiller.
https://www.ecowatch.com/glyphosate-beer-wine-2630077686.html
It is my opinion that such a low concentrations of glyphosate in wine is not dangerous to our health and that the alcohol in wine is probably a greater danger. Keeping alcohol consumption at levels which do not harm our health will probably protect individuals from exposure to other potentially damaging chemicals.
We do not need to use chemical weedkillers in our vineyards and there are other mechanical and natural methods of reducing the growth of weeds. So why not take a precautionary response and only use weeding methods which we know to be absolutely safe.
France is claiming to lead the way to reduce glyphosate usage in the vineyard and wants to eliminate its usage by the end of 2021. Doing this will be highly controversial and some sections of the wine industry are resisting this. The producers will want subsidies.
https://www.france24.com/en/20190226-france-paris-agriculture-fair-beyond-glyphosate-french-vineyards-wine-weedkiller-pesticides
With an ever increasing awareness of the ecological factors affecting the health of both ourselves and the planet, it might be a wise move to placate young people, who are now beginning to protest about climate change and unsustainable farming. In some senses they are correct; a "weed" has as much right to live as a vine. Eliminating all weeds could damage the environment; after all they provide food for birds and insects and they rot down to help provide a healthy soil substrate. Weed and vines also have the right to grow in an environment unmarred by human induced climate change.
The sooner we produce sustainable farming methods globally the better. The challenge will be how to feed the growing population without the use of potentially dangerous herbicides and insecticides.
Until that time comes, I shall enjoy a glass of good wine even though it might be "contaminated" with a very low level of herbicide. And, I shall drink to the health of everyone on the planet.
Glyphosate is so widely used as a weedkiller that it is found in many agricultural products such as oats albeit at very low concentrations. The judgement is out whether low concentrations of glyphosate in the food change are dangerous to our health. It is suspected that farmers and regular domestic users of glyphosate could be damaging there health if they do not take precautions to protect there skin and lungs when using this weedkiller.
https://www.ecowatch.com/glyphosate-beer-wine-2630077686.html
It is my opinion that such a low concentrations of glyphosate in wine is not dangerous to our health and that the alcohol in wine is probably a greater danger. Keeping alcohol consumption at levels which do not harm our health will probably protect individuals from exposure to other potentially damaging chemicals.
We do not need to use chemical weedkillers in our vineyards and there are other mechanical and natural methods of reducing the growth of weeds. So why not take a precautionary response and only use weeding methods which we know to be absolutely safe.
France is claiming to lead the way to reduce glyphosate usage in the vineyard and wants to eliminate its usage by the end of 2021. Doing this will be highly controversial and some sections of the wine industry are resisting this. The producers will want subsidies.
https://www.france24.com/en/20190226-france-paris-agriculture-fair-beyond-glyphosate-french-vineyards-wine-weedkiller-pesticides
With an ever increasing awareness of the ecological factors affecting the health of both ourselves and the planet, it might be a wise move to placate young people, who are now beginning to protest about climate change and unsustainable farming. In some senses they are correct; a "weed" has as much right to live as a vine. Eliminating all weeds could damage the environment; after all they provide food for birds and insects and they rot down to help provide a healthy soil substrate. Weed and vines also have the right to grow in an environment unmarred by human induced climate change.
The sooner we produce sustainable farming methods globally the better. The challenge will be how to feed the growing population without the use of potentially dangerous herbicides and insecticides.
Until that time comes, I shall enjoy a glass of good wine even though it might be "contaminated" with a very low level of herbicide. And, I shall drink to the health of everyone on the planet.
Friday, 10 May 2019
Charles Melton 2008 Voices of Angels Shiraz Dry Red
Charles Melton is one of Australia's most accomplished winemakers. His vineyards are situated in the Barossa County in the Adelaide Hills of South Australia. His Nine Popes wine is delicious but a little expensive now in the UK; nevertheless his wines compare favourably with the best from Europe and the US.
The 2008 Voices of Angels had been laying flat at home for a good number of years. The bottle was sealed with a screw cap so there was no real need to lay it down. I can't remember whether I bought it or not or whether it was a present. Probably I bought it in London. The wine was fermented in new oak barrels,
75% french and 25%, and then left on its lees for 24 months before bottling. Charles Melton recommends drinking this wine after a decade or so. The wine was perfect for drinking in 2019. We drank it with family as we ate pasta with a beef based ragout: the rest of the bottle was reserved for French , English and Spanish cheese.
The wine had maintained its deep purple colour possibly because the screw cap had not allowed oxygen to infuse into the bottle, to slightly oxidise the wine which would happen if the bottle was sealed with a cork. The wine smelt and tasted completely fresh. It was strong in alcohol but this was strongly integrated into the wine. The wine was full bodied but the tannin of the Shiraz grapes were softening. The wine tasted of Shiraz spice but it was fruity, complex and concentrated. It had all of the hallmarks of a superb wine that would age for another decade.
This wine is not something that you should slosh down at a party or barbecue. It is meant to be appreciated with good food. It delivers on high quality and taste. It is expensive but really worth trying to see what superior wine making from Australia can truly deliver. It is well recommended. Why not go out and spoil yourself. I don't think the winemaker is producing this brand any longer so it could increase in value.
http://www.charlesmeltonwines.com.au/products/our-wines
https://www.vivino.com/charles-melton-wines-voices-of-angels-shiraz/w/1540420?year=2008
The 2008 Voices of Angels had been laying flat at home for a good number of years. The bottle was sealed with a screw cap so there was no real need to lay it down. I can't remember whether I bought it or not or whether it was a present. Probably I bought it in London. The wine was fermented in new oak barrels,
75% french and 25%, and then left on its lees for 24 months before bottling. Charles Melton recommends drinking this wine after a decade or so. The wine was perfect for drinking in 2019. We drank it with family as we ate pasta with a beef based ragout: the rest of the bottle was reserved for French , English and Spanish cheese.
The wine had maintained its deep purple colour possibly because the screw cap had not allowed oxygen to infuse into the bottle, to slightly oxidise the wine which would happen if the bottle was sealed with a cork. The wine smelt and tasted completely fresh. It was strong in alcohol but this was strongly integrated into the wine. The wine was full bodied but the tannin of the Shiraz grapes were softening. The wine tasted of Shiraz spice but it was fruity, complex and concentrated. It had all of the hallmarks of a superb wine that would age for another decade.
This wine is not something that you should slosh down at a party or barbecue. It is meant to be appreciated with good food. It delivers on high quality and taste. It is expensive but really worth trying to see what superior wine making from Australia can truly deliver. It is well recommended. Why not go out and spoil yourself. I don't think the winemaker is producing this brand any longer so it could increase in value.
http://www.charlesmeltonwines.com.au/products/our-wines
https://www.vivino.com/charles-melton-wines-voices-of-angels-shiraz/w/1540420?year=2008
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